Friday, June 20, 2008

Vegetarian Meatball Parm Calzones

These were quite filling!  I'm not sure if it was the meatball filling or the fact that they were made into calzone pockets verses a flat pizza shape.  Typically, I will eat 2 pieces and want another 1 or 2 :o).  I made 4 calzones instead of 1 large pizza and  both Andy and I only ate 1 calzone each. 

It probably didn't hurt that we had a side salad and roasted summer squash and turnips too.  Thanks to our CSA we are getting our full veggie intake this summer and not getting our dinners worth of calories on carbohydrates and protein.

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  • 1 tablespoon extra-virgin olive oil
  • 12 vegetarian meatballs or any meat choice
  • 3-4 spring onions, chopped
  • 2 cloves garlic, finely chopped
  • 1 15-ounce jar marinara sauce
  • 2 tablespoons flat-leaf parsley
  • 1 tablespoon fresh oregano
  • 4 tablespoons basil, chopped
  • Salt and freshly ground black pepper
  • 1/4 cup shredded mozzarella
  • 1/4 cup grated Parmigiano Reggiano
  • 1 pizza dough ball
  • All-purpose flour, for dusting
  • 1 egg

 

Preheat oven to 375ºF.

Preheat a large skillet over medium-high heat with EVOO. Add the onion and garlic and cook until golden in color.  Add the meatballs and sauce to heat through 2-3 minutes.  Add the parsley, oregano, basil, salt and freshly ground black pepper. Cook for 4-5 minutes to allow the flavors to combine and thicken slightly. Remove from the heat and mix in the mozzarella and Parmigiano Reggiano until melted. Set aside.

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Place the pizza dough on a clean, flat work surface that has been dusted with all-purpose flour. Roll out the dough into a large rectangular shape, about 12x10". Cut the rectangle into four even quadrants.

 

In a small mixing bowl, whisk up the egg with a splash of water and set aside. On one-half of each  piece of dough, place a quarter of the filling. Using a pastry brush or finger, brush the border with the egg and water mixture. Fold the dough flap over the filling. Once the filling is enclosed, slightly pinch the seam closed. Transfer to a non-stick baking sheet and repeat this process with the remaining squares of dough.

Bake the calzones until evenly golden brown, 15-18 minutes.

recipe adopted from Rachael ray

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